title: Changes in the quantitative and qualitative composition of fat from fish, due to seasonality and industrial and culinary processing.
authors.affiliation: Departamento de Nutrición, Facultad de Farmacia, Universidad Complutense, Madrid, Spain.
authors.forename: G
authors.initials: G
authors.lastname: Varela
authors.forename: M
authors.initials: M
authors.lastname: Pérez
authors.forename: B
authors.initials: B
authors.lastname: Ruiz-Roso
mesh_terms: D000818:Animals; D005227:Fatty Acids / Q000032:analysis*; D005399:Fishes; D005504:Food Analysis; D005511:Food Handling; D005519:Food Preservation; D006801:Humans; D008055:Lipids / Q000032:analysis*; D012621:Seasons
chemical_list: D005227:Fatty Acids; D008055:Lipids